- 2 cups chopped pecans (or pretzels)
- 2 T salted butter
- 1 quart premium vanilla ice cream
- Lots of sauce
Melt butter in large skillet and add pecans or pretzel pieces. Cook over medium heat until toasted and fragrant. Spread on a sheet pan or large piece foil and cool.
Meanwhile, scoop ice cream into 2 ½ inch balls; set on a baking sheet and freeze.
Roll ice cream balls one at a time in pecan pieces to cover. Return to baking sheet in
freezer until serving time.
Great with hot fudge and/or butterscotch, or change up the ice cream and sauces and let us know your favorites.